Crawfish Beignets With Cajun Dipping Sauce
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
24 beignets
ingredients
- 1 egg, beaten
- 453.59 g chopped cooked crawfish tail meat
- 7.39 ml butter, melted
- 2.46 ml salt
- 2.46 ml cayenne pepper
- 78.78 ml bread flour
- 177.44 ml mayonnaise
- 118.29 ml ketchup
- 1.23 ml prepared horseradish
- 1.23 ml hot pepper sauce
directions
- In a large bowl, combine the egg, crawfish, butter, salt and cayenne.
- Stir in flour until blended.
- In an electric skillet or deep-fat fryer, heat oil to 375 degees.
- Drop tablespoonfuls of batter, a few at a time, into hot oil.
- Fry until golden brown on both sides.
- Drain on paper towels.
- In a small bowl, combine the mayonnaise, ketchup, horeradish if desired and pepper sauce.
- Serve sauce with beignets.
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RECIPE SUBMITTED BY
Jazz Lover
Columbia, MO
<p>Like my name states I love Jazz. I discovered after the kids moved out, that I love to cook. No more jar spaghetti sauce for us!!</p>